FRIED AND BATTERED ROAST PEPPERS (Mediterranean Appetizer)
Preparation time: 15 minutes
Serves 6

12 oz Roasted Peppers (approx 6 peppers)
2 to 3 large eggs
1/4 teaspoon ground black pepper
1/2 cup flour
1/4 cup bread crumbs
3 tablespoons Sunflower oil

Rinse peppers and drain. Set aside.

In a small bowl, beat the eggs and add the pepper.

Mix the flour and bread crumbs in another bowl with a wire whisk.

Heat a large skillet with the sunflower oil.

Dip peppers one at a time into the flour mixture, then the eggs, and lightly roll a second time in the flour.

Fry for a few minutes until browned on both sides. Salt to taste.

Serve warm or cold. Sprinkle with paprika, if desired, for added color.

Best Regards to all
Chef Murray